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Crockpot Red Wine Braised Short Ribs

Crockpot Red Wine Braised Short Ribs for Cozy Nights

Enjoy tender Crockpot Red Wine Braised Short Ribs, perfect for cozy evenings with deep flavors and effortless preparation.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 ribs
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 3 pounds Bone-in Beef Short Ribs Use bone-in for optimal flavor
  • 2 tablespoons Olive Oil Can substitute with canola oil
For the Vegetables
  • 2 medium Carrots Finely chopped for even cooking
  • 1 medium Onion Chopped finely; yellow or white
  • 4 cloves Garlic Minced for the freshest taste
For the Sauce
  • 2 tablespoons Tomato Paste Substitute with tomato sauce if needed
  • 1 cup Dry Red Wine Can swap with beef stock for a non-alcoholic version
  • 2 tablespoons Worcestershire Sauce Optional but recommended
  • 1 tablespoon Brown Sugar Can substitute with honey or maple syrup
  • 1 teaspoon Smoked Paprika Regular paprika can be used for a milder flavor
  • 1 tablespoon Italian Seasoning Dried basil or oregano can be alternatives
  • to taste Salt Adjust to taste
  • to taste Pepper Adjust to taste
  • 3 sprigs Fresh Thyme Dried thyme can be used if needed
For Thickening the Sauce
  • 2 tablespoons Cornstarch Flour can serve as an alternative

Equipment

  • Skillet
  • Crockpot

Method
 

Step-by-Step Instructions
  1. Lightly coat the beef short ribs with salt and pepper and let them sit for about 10 minutes.
  2. In a large skillet, heat olive oil over medium-high heat. Sear the ribs for 3-4 minutes on each side until browned. Transfer to a plate.
  3. Sauté chopped carrots and onions in the same skillet for 6-8 minutes until tender. Add minced garlic and tomato paste, cooking for an additional 1-2 minutes.
  4. Transfer sautéed vegetables to the Crockpot. Pour in the dry red wine, Worcestershire sauce, brown sugar, smoked paprika, Italian seasoning, salt, pepper, and fresh thyme. Stir well.
  5. Nestle seared short ribs in a single layer on top of the mixture in the Crockpot.
  6. Cover the Crockpot and cook on low for 7-8 hours or on high for 5-6 hours.
  7. Skim off excess fat from the sauce, mix cornstarch with cold water to create a slurry, and stir into the sauce. Cook on high for an additional 5-10 minutes.
  8. Taste and adjust seasoning with more salt or pepper before serving.

Nutrition

Serving: 1ribCalories: 500kcalCarbohydrates: 10gProtein: 35gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 4mg

Notes

Serve over mashed potatoes or egg noodles to soak up the luscious sauce.

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